Friday, May 2, 2008
Not Your Average Pork and Beans
I had leftover asian influenced marinade from Kitty's Tuna night, and thought it would be a good match for some boneless pork chops and green beans. I really like the thin, delicate haricot vert beans from Trader Joe's. They are not my Mother's Green Beans, which were always soft and mushy from a can (sorry, but true, Mom). Those soft mushy beans have their place (boiled to death with potatoes and served with Easter ham), but I like these much better.
No recipe, but this is what I did:
Pan-fried the chops in a high heat non-stick skillet under an iron press (like a bacon press or panini press) to get a good and fast browning, and added the leftover marinade in the last few minutes, swirling to reduce and caramelize. Removed chops to a plate, and added frozen green beans with water. Brought to a quick boil, and reduced, adding more leftover marinade. Removed beans and pan sauce to the plate, topped with the chops, and sprinkled with crushed tamari almonds. Done. On the plate and under the camera in about 14 minutes.